Oh, tomatoes. When they’re heavy on the vine use some to make up a batch of this easy roasted tomato soup recipe for lunch or dinner.
This easy tomato bruschetta is another favorite around here when tomatoes are plentiful!
This roasted garlic and tomato soup is full of flavor and the perfect light meal. This recipe makes two servings; feel free to double or triple it to suit your family’s needs.
The Handcrafted Pantry
Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.
Roasted Basil Tomato Soup
This creamy tomato soup has all of our favorite seasonal ingredients! Fresh basil from the garden, tomatoes, and garlic. The simplicity of the ingredients is what makes this recipe so appealing; the fresh flavors shine.
This is the perfect fall meal. As the season winds down and the weather cools a bit, tomatoes and basil are still plentiful and it’s not an affront to think about turning on the oven to roast the ingredients for this tomato basil soup.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Fresh tomatoes — You can use any variety of tomato. Using garden tomatoes or what’s fresh at the market is what makes this such a beautiful recipe. Have yellow tomatoes? Green tomatoes? Use those. Roma tomatoes are a bit meatier and also a good choice.
Basil — Here’s where you’re going to want to use your garden fresh basil. Strip the leaves from the stems before adding it to the soup in the blender. If you don’t have fresh basil leaves on hand, you can spoon several tablespoons of pesto into the soup instead.
Garlic — An entire head of garlic might sound like a lot, but trust me. It will be delicious. Roasted garlic is much more mellow than fresh.
Olive oil — Use a good quality extra virgin olive oil. The recipe doesn’t call for much, but the flavor of the oil will shine through.
Roast the tomatoes and garlic until they’re cooked through and fragrant. You can roast the tomatoes whole if they’re small, or cut larger ones into chunks.
Transfer cooked vegetables to a blender carafe along with the fresh basil and process until creamy.
If you don’t have a blender, you can put the ingredients into a wide-mouth jar and use an immersion blender to process the soup.
Enjoying this Homemade Tomato Soup
- If you prefer a spicier soup, feel free to add a pinch of red pepper flakes.
- Swirl a little heavy cream or sour cream on top of the soup in each bowl for a little extra richness.
- Add a sprinkle of grated Parmesan cheese.
- Top it with crunchy croutons.
- Serve it with a grilled cheese sandwich for a classic comfort meal.
Soup leftovers can be transferred to an airtight container and stored in the refrigerator for several days. To reheat, transfer soup to a saucepan and cook over medium until just simmering.
★ Did you love this recipe? Be sure to give it a star rating below! ★
- 5 medium tomatoes
- 1 bulb garlic
- 2 tbsp olive oil
- 1/4 cup fresh basil
- pinch of salt and black pepper, to taste
- Wash and dry tomatoes. Cut larger tomatoes into chunks; leave small tomatoes whole.
- Measure olive oil into a 9-by-13-inch casserole dish; swirl to coat the bottom.
- Add tomatoes and the garlic bulb to the dish and roast at 375F until cooked and fragrant.
- Remove the bulb of garlic and allow to cool, leaving the tomatoes in the heat of the oven. Use your fingers to squeeze the roasted garlic cloves out of the skin.
- Transfer cooked vegetables to the carafe of a blender along with fresh basil leaves. Process until creamy.
- Season with salt and pepper if desired.
You can use any variety of tomato. Using garden tomatoes or what’s fresh at the market is what makes this such a beautiful recipe. Have yellow tomatoes? Green tomatoes? Use those. Roma tomatoes are a bit meatier and also a good choice.
If needed to thin the soup out, add a bit of water, vegetable broth, or chicken broth.
Nutrition Information:Yield: 2 Serving Size: 1-1/2 cups
Amount Per Serving: Calories: 181Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 82mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 3g